(4 servings)
Wash the shellfish and marinate for a few minutes with a dash of lemon juice.
Slice the garlic and strawberries and cut the goat horn pepper in rondelles with scissors.
Heat the olive oil in a pan or wok and add the garlic, the goat horn pepper and sliced strawberries.
Sauté for a minute and add the remaining berries with the shellfish, reserving some seafood. Sauté for another minute and remove to prevent the shellfish from becoming tough.
Serve the wok sauté in clay bowls and put some shellfish without sautéing on top (which will keep their normal color).
